The thorough good cook

Line a shallow tart dish with a good puff-paste, and upon it pour the following mixture : — Take four Seville oranges, and double their weight of sugar; squeeze all the juice from the pulp, then boil the oranges till tender ; then pound them into a paste, adding the sugar, a teaspoonful of butter, the juice from the oranges, and a few drops of essence of lemon ; bake till the crust is done, and then cover with custard or cream. 83. Pancakes, Berlin. Stir three tablespoonfuls of yeast, or an ounce and a half of dried yeast, into half a pint of lukewarm milk ; mix this with half a pound of flour, and set it to rise. Have a pound of flour warming in another pan ; add to this the grated peel of half a lemon, half an ounce of bitter almonds, blanched and pounded fine, a quarter of a pound of sifted sugar, a little nutmeg grated, a little salt, and the 3'olks of three eggs. When the yeast batter has risen, add to it the other ingredients, and use lukewarm milk enough to make the whole as thick as a light bread dough. Xow add half a pound of warmed butter, and beat the mass at least a quarter of an hour, until it is so smooth and light that bubbles appear, and it drops from the spoon. Cover, and let it partly rise, then slightly work it together again. Take a part of it at a time on a paste- board, roll it out a bare half-inch thick, and with a round cutter, two inches and a half in diameter, cut out cakes. On half of these put a teaspoonful of some nice thick preserve, such as plum, raspberry, or apricot, leaving a good half-inch margin of paste round the preserve. Moisten this round, and lay another cake on the top. Press them round, and if spread at all, cut them out again with the same cutter. Lay them on a floured tin, and set them in a warm place to rise, but not too high, or they will absorb the friture in frying. The frying-pan must be very hot, and well supplied with butter or sweet lard. Fry as many cakes at a time as you can conveniently turn in the pan ; both sides must be done a clear yellow brown, not dark. Lay them on a napkin when done, that no friture may hang about them. When they are cold, sift sugar over them, or ice them with the white of an egg or two whisked to a snow with a little lemonjuice, and sifted sugar enough to form a creamy icing, which must be laid on with the paste-brush. Set the pancakes in a cool oven or before the fire to dry a little. 84. Pancakes, Cream. Mix the yolks of two eggs with half a pint of cream, two ounces of sugar, some beaten cinnamon, mace, and nutmeg. Fry them as quickly as possible, and grate over them some lump-sugar. 85. Pancakes, Irish. Take a pint of cream, eight yolks and four whites of eggs ; beat the eggs with some grated nutmeg and sugar ; then melt three ounces of butter in the cream, mix it with the rest, and add thereto about half a pint of flour smoothed fine. Rub the pan with some butter, and fry the cakes thin without turning. Serve several, one on another. CO 86. Pancakes, New England. Mix with a pint of creani five tablespoonfuls of fine flour, seven yolks and four whites of eggs, and a little salt. Fry very thin in fresh butter, strewing between every two pancakes sugar and powdered cinnamon. Six or eight should be sent to table at once.